One-pot Moroccan chicken                     INGREDIENTS Serves 4 4 skinless chicken breast 1 tsp ground cumin 1 tbsp olive oil 1 onion, finely sliced 400g can cherry tomatos 2 tbsp harissa paste (e.g. Belazu Rose Harissa) 1 tbsp clear honey 2 medium courgettes, thickly sliced 400g can chickpea, drained and rinsed   METHOD Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan...

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Red Lentil Curry (from Patrick Holford)                       INGREDIENTS Serves 4 310g red lentils, rinsed and drained 1 medium onion, chopped 4 garlic cloves, chopped Handful of fresh coriander, chopped 4 tsp vegetable bouillon powder 400g can tomatoes 1 heaped tsp curry powder   METHOD Put the lentils in a pan with 600ml water, onion, garlic and bouillon powder. Bring to the boil and simmer for 10 mins. Add the tomatoes and curry powder, and...

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Fish Kedgeree (from Dale Pinnock)                 INGREDIENTS Serves 1 Coconut oil, for cooking ½ small red onion, minced ½ red bell pepper, chopped 1 tsp curry powder ½ tsp turmeric 1 red chilli pepper, thinly sliced ½ cup brown basmati rice sea salt and black pepper 1 large free-range egg handful baby spinach 1 smoked mackerel fillet 1 tblsp live natural yoghurt METHOD Heat the coconut oil over medium heat in a large pan, add the onion and red pepper, and co...

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Kickstart Granola (from Glenville Nutrition)               INGREDIENTS 2 cups oats 2 cups mixed nuts 1 ½ cups mixed seeds ½ – 1 tsp ground cinnamon ½ – 1 tsp vanilla powder 1 banana, well mashed (optional) Zest of 1 orange (optional) 3 egg whites   METHOD Preheat oven to 160C Place oats, nuts, seeds, cinnamon and vanilla in a bowl and mix well Add in banana puree and / or orange zest and mix until thoroughly distributed Beat egg whites into stiff pe...

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